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Original recipe (1X) yields 24 servings
¾ cup butter
¼ cup shortening
2 cups white sugar
2 eggs
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
¾ teaspoon baking soda
¾ teaspoon baking powder
1 ¾ cups milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
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